It's hard when NOAA is a bunch of lefties that have trouble seeing facts, due to their slanted views created by "feeling about a view".
Like this article. Sure it is great to present that a problem exists. But to assume that the problem is because of "warmth", without even presenting a temperature DATA SET, or chart, and failing to propose even a hypothesis of connection of the data.....well, it's lame.
And NOAA fudges the heck out of the temperature charts that they present, to enforce their narrative.
Let's heal this land. Where to start?
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Warming temperatures tend to speed up the rate of development of the herring roe, so that they hatched earlier than they currently, and when they hatch, they are a lot smaller, while their yolk of eggs that they feed off of for energy is a lot bigger, she said. “But they were not able to convert that energy into growth while in the egg stage,” Bell said. “Something is going on metabolically so they can’t break down the food into energy for growth as efficiently at those temperatures. They hatch with big yolk sacs, but are much smaller and they are more vulnerable to predators,” she said.
And this one from 2019, immediately jumps on the "warmista" bandwagon. I expect,https://www.alaskapublic.org/2019/09/12/noaa-declares-unusual-mortality-event-for-arctic-ice-seals/
and we should all demand, better science from those WE PAY do to science.
Sitka Sound herring fishery unlikely in 2020
https://www.thecordovatimes.com/2020/03/10/sitka-sound-herring-fishery-unlikely-in-2020/
When it comes to markets for Alaska herring,
size matters, and for that reason odds of a Sitka Sound sac roe herring fishery
in 2020 are slim.
Current market conditions demand herring with
an average weight of 110 grams, which is typical of an age-5 or age-6 herring,
but this year the overall estimated biomass of 166,425 tons is for age-4
herring, with an anticipated average weight of 92 grams, said Aaron Dupuis,
assistant area management biologist at Sitka for the Alaska Department of Fish
and Game.
This strong year class has in fact been
observed all over the Gulf of Alaska, Dupuis said.
The anticipated average weight across all age
classes is 97 grams.
The situation is similar to last year, when
herring were available to the fishery, but because they did not meet market
requirements, no fishery occurred. The last Sitka Sound sac roe herring fishery
occurred in 2018.
ADF&G biologists in Sitka plan to continue
monitoring the herring stock there. Aerial surveys are to begin in the second
week of March and will continue through the end of herring spawning activity,
with the R/V Kestrel arriving in mid-March to conduct vessel surveys. Fishery
updates and daily herring spawn maps will be produced as the season progresses,
and if market conditions change and there is interest in a commercial fishery
updates will be announced.
In Togiak, by comparison, where the average
size of herring is over 300 grams, preseason polls indicate that only two
processors are interested in buying the harvester this year, down from four in
previous years.
Changing demographics in Japanese markets,
where this herring was in greater demand in decades past, is also a factor in
diminishing markets.
Japanese markets for this herring have
traditionally focused mainly on an older population and research presented as
far back as 2000 note that Japanese consumption of both salted and flavored
herring roe had begun to decline.
A paper presented during the annual Lowell
Wakefield Symposium in Anchorage in February 2000 cited several factors as contributing
to declining demand, including a changing corporate culture resulting in
curtailment of company gift-giving, which discouraged or prohibited public
officials from accepting gifts from the corporations they regulate, such as
high value branded kazunoko gift packs. Kazunoko is salted herring roe that has
been marinated in seasoned Dashi, and is part of Osechi Ryori, the traditional
Japanese New Year feast. A prized delicacy, Kazunoko symbolizes prosperous
family and a wish for many children and grandchildren.
Researchers of the Wakefield Symposium paper
from the University of Alaska Sea Grant College program also noted that the
younger generation in Japan tended to prefer a more health conscious diet lower
in salt. The younger generation also is more convenience-oriented and less
patient with the rituals of traditional cooking, their research paper said.
In Sitka meanwhile Lauren Bell, a doctoral
student at the University of California Santa Cruz, is doing research funded
through a grant from the North Pacific Research Board in Anchorage on how
climate change is likely to influence seafood in Prince William Sound, her
focus being on how sea water temperatures impact roe, the earliest stage of
development in herring.
Bell said she has found that temperature
warming had the most dramatic effect, an observation in line with a lot of
other research done on other species of fish.
Warming temperatures tend to speed up the rate
of development of the herring roe, so that they hatched earlier than they
currently, and when they hatch, they are a lot smaller, while their yolk of
eggs that they feed off of for energy is a lot bigger, she said.
“But they were
not able to convert that energy into growth while in the egg stage,” Bell said.
“Something is going on metabolically so they can’t break down the food into
energy for growth as efficiently at those temperatures. They hatch with big
yolk sacs, but are much smaller and they are more vulnerable to predators,” she
said.
Bell also looked at the RNA to DNA ratio in
herring roe when hatched, and said the roe had a low RNA to DNA ratio, meaning
their body condition was worse, that in this scenario the herring roe are not
creating the same amount of proteins needed for growth and tissue repair as
they would at lower temperatures.
DNA, or deoxyribonucleic acid, is a molecule
carrying genetic instructions for development, functioning, growth and
reproduction of all known organisms. The role of RNA, or ribonucleic acid,
which is present in all living cells, is to act as a messenger carrying
instructions from DNA for controlling the synthesis of proteins.
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